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venison tenderloin

Venison Recipe – Marinated Venison Loin on Cheesy Polenta

  • Author: Patty at brokenteepee.com
  • Prep Time: 1 hour
  • Cook Time: 10 mins
  • Total Time: 1 hour 10 mins
  • Yield: 3 - 4 1x
  • Category: main dish
  • Method: Stove top/Oven
  • Cuisine: American

Description

A delicious marinade that works for venison or beef


Scale

Ingredients

  • 2 pieces venison (or beef) tenderloin about 12 oz each
  • salt and pepper
  • 1 tsp canola oil

For the Marinade

  • 1/2 cup red wine
  • 1/4 cup tamari
  • 1/4 cup balsamic vinegar
  • 3 TBS Worcestershire Sauce
  • 4 cloves garlic smashed

For the Polenta:

  • 1 1/2 cup water
  • 1 cup corn meal
  • 1/2 cup parmesan cheese, grated
  • 1/23/4 cup milk
  • salt and freshly ground pepper

Instructions

  1. Marinate the tenderloin:
  2. Mix together the red wine, tamari, balsamic, Worcestershire and garlic.
  3. Put the tenderloins in the marinade and let it sit for at least half an hour and up to an hour.
  4. When you are ready to cook dinner make the polenta:
  5. Add the water to a small saucepan and bring it to a boil.
  6. Add the cornmeal and lower the heat.
  7. Simmer until the water is absorbed. Add the cheese and stir to mix in.
  8. Add milk to the consistency you prefer.
  9. Season to taste with salt and freshly ground pepper.
  10. While the polenta is cooking heat a cast iron pan (or other heavy bottomed pan) over high heat until hot.
  11. Lower to medium high and add the canola oil.
  12. Remove the tenderloins from the marinade and pat dry. Season with salt.
  13. Add the tenderloins to the hot pan and cook on each side for 4 minutes (for rare)
  14. Cooking time will of course depend on how thick the tenderloins are.
  15. Remove the meat from the pan and let rest for 10 minutes before slicing and serving.

Notes

Prep time includes marinating time

Keywords: venison recipe, venison tenderloin, beef, tenderloin recipe